lunch · everyday
Shrimp bisque with tomato and leek
The shells do the work here: fried with leek and tomato paste, then simmered into a deep, quick stock before the shrimp go in. A splash of cream finishes it.
- Time
- 40min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Peel and devein the shrimp, keeping the shells. Fry the shells in the butter with the sliced leek and tomato paste for 4 minutes.
-
2
Add the water and simmer for 18 minutes. Strain, discarding the shells and leek.
-
3
Return the strained broth to the pan and simmer the shrimp for about 3 minutes, until opaque and 145°F (63°C).
-
4
Stir in the cream and salt and serve.
